Celebrating a Special Birthday

 

There's always room for a decadent chocolate cake when one is celebrating a special birthday.  

HAPPY BIRTHDAY CATHY

German Chocolate Cake 

Cook's Notes: With a creamy coconut pecan filling sandwiched between layers of a moist chocolate cake and topped with a ganache icing, it's an irresistible dessert.   

The batter is enough for 3 thin layers of cake or 2 thicker layers.  I went for the two layers. 

Ingredients:

• 2 cups flour
• 1-1/2 cups sugar
• 3/4 cup unsweetened natural cocoa powder (Hersheys Extra Dark Special)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon espresso powder (optional but does add a depth of flavor)
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup hot coffee or hot water

Coconut-Pecan Filling Ingredients: 

• 12 oz. evaporated milk
• 1-1/2 teaspoons vanilla
• 1 cup sugar
• 4 egg yolks
• '3/4 cup butter
• 2 cups coconut, toasted
• 2 cups pecans, toasted

Ganache Icing Ingredients:

• 4 oz. heavy whipping cream ½ cup
• 4 oz. bar Ghirardelli Bittersweet Chocolate

Cake Directions:

• Make coconut pecan filling and refrigerate while making cake.
• Preheat oven to 350 degrees. Grease 3- 8 inch pans. Line with parchment paper,
• Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
• Divide batter evenly between 3 pans. Bake for 18 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set them on a wire rack. After 8 minutes invert onto the serving plate.
• Once cakes are cooled, cut off dome on each one so each layer lies flat.
• Spread filling between each layer. Make ganache and spread over the top of the cake.
• The cake should be stored in the refrigerator.

Ganache Directions:

• Microwave the cream in a heatproof vessel for 50 - 55 seconds, watching it during the last few seconds to ensure it doesn’t boil over.
• Add the chocolate in a small mixing bowl and pour the hot cream over it. Allow it to stand for a minute or two before whisking it until the chocolate melts completely and the mixture is smooth. Let the ganache cool completely and refrigerate for about 15 - 20 minutes until it thickens but is still pourable.
• Place the cooled cake on a cake stand or plate and drizzle the ganache over the top of the cake, tap the cake stand or plate lightly on the tabletop to even out the top of the ganache. Serve right away or let the ganache thicken further in the fridge before serving.